2 Tablespoons unsalted butter
3 sweet onions (such as Vidalia), thinly sliced
3–4 garlic cloves, minced
6 cup vegetable broth, low sodium
1/4 cup sherry
1 bay leaf
2 tablespoons chopped fresh thyme
Freshly ground pepper and salt to taste
4 slices whole grain or whole wheat baguette
1 cup shredded Swiss cheese, reduced fat
1/4 cup chopped fresh chives, for garnish
In a slow cooker, add butter, onions and garlic. Cook on low heat for 6 hours, until the onions are golden and caramelized.
Add the broth, sherry, bay leaf and thyme. Continue to cook with the slow cooker on low for another 4 to 5 hours.
Season the soup with salt and pepper. Preheat the broiler on your oven.
Ladle the soup into oven-safe bowls and place 1 slice of baguette on top of each. Sprinkle ¼ cup of cheese on top of each baguette. Broil the soup until the cheese is melted and well-browned, 2 to 3 minutes. Serve immediately, garnished with chives. Makes 4 servings.
THE REBELLIOUS RD
As a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect.